TACO VERDE RECIPES

Steps:

• In a food processor combine all of the ingredients. Cover and process until smooth.
• Divide mixture into three 2-cup portions and place in airtight containers. Store in refrigerator up to 5 days. Use in the following slow cooker recipes. If desired, serve as nachos over tortilla chips, as salads over greens or tossed with grains, or as tacos or burritos in tortillas or taco shells, adding desired toppings,

Steps:

• Preheat the broiler
• Arrange the garlic, onions, poblanos and tomatillos on a foil-lined baking sheet
• Spray onions with oil, season with salt and pepper and brown all the ingredients evenly under the broiler
• When ingredients are cool enough to handle, peel and seed peppers
• Place 1 peeled poblano, the onions, peeled garlic, tomatillos, parsley, cilantro, vinegar and 1 teaspoon of the cumin in a food processor, season with salt and pepper and pulse into a thick salsa
• Coarsely chop the remaining poblano
• Heat a large skillet over medium-high heat with the oil, 2 turns of the pan
• Add potatoes and chopped poblano, season with salt and pepper and lightly brown
• Add meat and crumble, season with the remaining 2 teaspoons cumin, the chile powder and smoked paprika and adjust salt and pepper to taste
• Add salsa to meat and potatoes and cook until meat is cooked through, then turn the heat to low
• Listicle: Rachael Ray 14-Inch Frying Pan with Helper Handle Dress the kale or cabbage with juice of 1 lime
• Heat hard shell tacos in oven according to package instructions
• If using soft corn tortillas, char in small cast-iron or stainless skillet or over an open flame
• Or, fry them yourself in vegetable oil with taco tongs
• Serve tacos with dressed kale, Mexican crema, crumbled cheese, pickled jalapeño peppers and lime wedges